Crispy Egg Sandwich
Topic: Breakfast Recipes
Aside from fried rice, this is one of my father's favorite breakfast and sometimes snacks. My husband likes it also, actually he was the one who prepared the eggs mixture for these sandwiches yesterday.



Ingredients:
Sliced Bread
2 eggs, beaten
1 tomato, chopped
1 small bell pepper,chopped
2 pinch salt
1/8 tsp. black pepper
1 tomato, sliced into thin rings
1 onion, minced
1 tbsp. butter, melted
cream cheese
Cucumber, sliced thinly (optional)
Sweet pickled cucumber for garnish

Directions:
1. Combine beaten eggs, chopped tomatoes, onion, salt, pepper and bell pepper. Set aside for 10 minutes.
2. Heat butter in a non-stick frying pan. Cook the egg in omelet style. Pour half of the egg mixture on it and swirl the pan around to make sure that the eggs spreads evenly around it. Cook over low heat. Turn over and cook the other side. Remove from pan and set aside. Cook the other half following the same procedure.
3. Brown both sides of the sliced bread into a toaster. Spread cream cheese on 1 side of each bread.
4. Put some of the egg omelet to the creamed side of 1 bread, add sliced tomato and cucumber on it,cover with another sliced bread, creamed side facing down.
5. Slice the egg sandwich into 2 diagonally. Remove the crust if you like. Garnish wit pickled cucumber, secure with toothpicks. Serve immediately while crispy.

Tips: You can add tomato ketchup and mayonaise to the filligs if you like.

French Crepes
Topic: Breakfast Recipes
Crepes are popular throughout Europe, and in some other parts of the world. The common ingredients include flour, eggs, milk, butter and a pinch of salt.Crepes may be rolled or folded, and filled with different ingredients. Common fillings include cheese, asparagus, spinach, eggs, meat, chicken, jam, melted chocolate, dairy, ice cream, bananas, berries, nuts, etc. This is good not only for breakfast but also for anytime snacks. The picture below had not been filled yet, I let everybody filled their own crepes.



Ingredients:
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cup warm milk
1 tbsp. sugar
2 tbsp. butter, melted
1 tsp. vanilla
1 pinch of salt
Butter cooking spray
Fruit Jam

Directions:
1. Mix all the ingredients except the butter spray to make a thin batter. Blend until smooth. Set aside for 15 minutes.
2. Spray a little butter on a non-stick frying pan. Heat the pan.
3. Pour about 2 tbsp. batter in hot pan and swirl pan around to make sure that the batter spreads evenly around it.
4. Cook until lightly brown, turn over and brown the other side.
5. Remove from pan, fill with your favorite fruit jam and roll up the crepes. Serve warm.

Mongo with Coco Milk
Topic: Vegetables
This is very classic Filipino dish and very common in the provinces where fresh vegetables are abundant. Usually cook with seafoods, chicken or meat. My mother always cooked it with smoked Tuna or Salmon and it was one of our favorite recipe until now.

Ingredients:
1 cup mongo (mung beans),washed and soaked in water for 1 hour or more
1 eggplant (big variety) sliced
100 g squash sliced
1 small bunch of camote tops or water spinach
1 ripe tomato, sliced
1 onion,sliced
2 cloves garlic, crushed
2 tbsp. ginger, shredded
1 1/2 cup coconut milk
2 tbsp. fish sauce
200 g chicken, sliced
1 long green pepper, sliced
2 tbsp. cooking oil
chicken broth or water
salt and pepper to taste

Directions:
1. Drain mongo and discard the water. Transfer it to a cooking pan and cover with enough water. Set over high heat and bring to a boil, lower the heat and simmer for about 20 minutes.
2. While simmering the mongo, heat oil in another pan and stir fry the chicken until golden brown. Add garlic, onions, ginger and tomatoes. Stir for about 3 minutes. Add 1 cup broth or water and simmer until the chicken is done.
3. When the chicken is done, pour the cooked mongo on it with its liquid. Bring to a boil.
4. Add eggplant, squash and pepper on the mixture, add more water if desired and cook until the vegetables are done.
5. Add the coconut milk, fish sauce, salt and pepper, let boil, then add the camote tops. Cook for 1 minute. Remove from heat and serve hot.

Jackfruit Salad
Topic: Salad
It is very hard to find fresh jackfruit here in Kuwait, I stayed here for more than 3 years but I did not able to see even one of it. I was very hesitant to buy the canned one because aside from being canned I wasn't sure if it taste good but not today, I did not hesitate to buy it when we bought our grocery stuffs last 2 weeks ago because the picture in the label was very tempting, however it still stayed in the kitchen cabinet for almost 2 weeks, it seems that I was not interested on it anymore. Yesterday, we ran out of fresh vegetables,so it's time for the canned and frozen stuffs, I decided to open the canned jackfruit and try how does it taste, I made it into salad and my husband was the first one to taste it and he said it tasted almost the same with the fresh one, I tried it and yes it's almost 75% the same, 75% only because nothing beats the fresh one.

Ingredients:
1 can 565 g boiled young jackfruit
1/2 cup coconut milk
2 tbsp. fish sauce
1 onion, minced
1 ripe tomato, sliced
1 long green pepper sliced
pinch of black pepper
1/2 tsp. sugar

Directions:
1. Drain the jackfruit in the can, wash with cold water, thin slice. Squeeze out all the water and set aside.
2. Combine all the remaining ingredients. Pour over the jackfruit and mix well. Serve.

Chicken Roll-up with Mushroom
Topic: Chicken
I stayed almost 1 hour in the kitchen last night to decide what to cook since it seems that we were out of stock already, so I need to go to the market this afternoon. What was left in the fridge was only few chicken breast, no fresh vegetables at all, what were left were the canned and frozen vegetables only. So I decided to cook those breast, frozen and canned vegetables together. Chicken Roll-up, this recipe was sent to me by a recipe website a year ago but I did not able to try it yet since I was not interested on it, the ingredients were quite not good combination, hence I add some ingredients on it, the canned shitake mushrooms and the mixed vegetables, I also add oyster sauce and a little soy sauce because it seems that it doesn't taste good to me with those ingredients only.

Ingredients:
500 g chicken breast fillet
2/3 cup mushrooms
1/4 cup mixed vegetables
1/2 cup chicken broth
1/4 cup tomato ketchup
2 tbsp. soy sauce
1 tbsp. oyster sauce
3 tbsp. melted butter
1/3 cup breadcrumbs
3 cloves garlic, crushed
1 onion, sliced
1 tsp. sugar
50 g cheddar cheese, sliced into strips
Oil for deep frying
salt and pepper to taste

Directions:
1. Slice chicken fillet to make 12 flat slices (4"x4"). Pound each piece to flatten. Place 1-2 slices of cheese on each chicken piece. Roll up and secure with a toothpick. Do the same with the other pieces. Dip in butter, then roll in breadcrumbs.
2. Deep fry the chicken until golden brown. Transfer to a dish and set aside.
3. Heat 2 tbsp. oil in a skillet and saute garlic and onions, add the mushrooms and mixed vegetables. Stir.
4. Add the remaining ingredients and simmer for 5 minutes.
5. Pour over chicken rolls and serve.